Category: Recipe

This is a recipe I just made up one day while I was staring blurry eyed into my pantry, wondering what was for supper. It is super easy, fills a large crockpot and can be prepared the night before and stored in the refrigerator until you are ready to cook. And if you are in a really big hurry, skip right past the 1st step and just dump all the raw ingredients in the crockpot, put the lid on, set temp on low and walk away for 6 hours. (the photo is of the dump in the pot, skip step one method) Enjoy!

1-2 TB olive oil

1 large sweet onion, chopped

1 green or red bell pepper, chopped

2-3 celery stocks, chopped

4-8 garlic cloves, minced

2 cups low-sodium vegetable or chicken broth

32 oz jar tomato juice

32 oz jars of chopped tomatoes with juice

cups frozen corn

2 TB dried basil

1 ½ TB dried oregano

2 TB ground cumin

½ TB mustard powder

¾ teaspoon cayenne, or to taste

1/4 teaspoon sea salt, or to taste

1/4 tsp Black pepper, freshly ground, or to taste

1/8 teaspoon Tabasco sauce, or to taste

1/4 cup nonfat plain Greek yogurt (optional)

Tortilla chips (optional)

Crockpot Method:

In a skillet, heat oil over medium heat. Add onion and sauté for 2 minutes, add green pepper, corn, garlic and celery and sauté for 3-4 minutes or until all the vegetables have slightly blackened.

Get a double dose of good-for-you sweet potatoes in these enchiladas filled with shredded sweet potatoes and black beans, and topped with a curried sweet potato and tomato sauce.

Serves 6-8.

Ingredients:

2 large sweet potatoes, diced

1 (15-ounce) can no-salt-added diced tomatoes

2 teaspoons curry powder

1/2 teaspoon ground cumin

1 (13.4-ounce) package no-salt-added black beans, drained and rinsed

1 (5-ounce) package baby spinach, coarsely chopped

8 corn tortillas

Method:

Preheat the oven to 400°F. Pierce 1 sweet potato all over with a fork, and place on a parchment-paper-lined baking sheet. Roast until tender, about 40 minutes. Peel and mash potato; measure out 1 cup. Meanwhile, peel and shred the raw potato. Measure out 2 cups.

Reduce the oven temperature to 350°F.

To make the sauce, in a medium saucepan, heat tomatoes, mashed sweet potato and curry powder to a boil. Remove from heat. Purée mixture with an immersion blender or transfer to an upright blender and blend until smooth. Set aside.

Meanwhile, heat a large saucepan over medium-high heat. Add shredded sweet potato and cook 1 to 2 minutes or until it begins to stick to the pan. Stir in 1/2 cup water and cumin, cover and cook 3 to 5 minutes or until sweet potatoes are tender. Remove from heat and stir in black beans and spinach until mixture is evenly combined.

Spread 1/2 cup sauce in the bottom of a 2-quart baking dish. Gently warm tortillas in the oven or a dry skillet. Lightly coat 1 tortilla in sauce in the baking dish. Spoon 1/8 of the bean and sweet potato mixture down center of tortilla. Wrap and roll tortilla to the end of the baking dish. Repeat with remaining ingredients. Top with remaining sauce.